Monday, May 30, 2011

First, I took fresh large Gulf shrimp and soaked them in brine overnight, along with some Old Bay and a few secret ingredients. Then this evening, I grilled them indirectly, over mesquite coals for ~8 minutes.

They had that taste and texture you can only get from fresh, never frozen, shrimp. The brine and spices gave them a wonderful, spicy flavor on top of that. The mesquite coals sealed the deal, making these something to write home about.

Bitey the cat was going absolutely crazy when I brought them back in, so he got about 1/2 of one. He is sleeping that off as I post this.

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